Sweet Oven-Baked Risotto (Vegan)

"This is a spin on my oven-baked risotto (Recipe #448053). This vegan version of rice pudding is easy to prepare and comes out thick and creamy just how I like it. If you prefer a thinner version, feel free to add more liquid. I think this a very versatile recipe and I plan to try it with different add-ins (e.g. nuts, fruit, chocolate, carob powder...). That said, I really like the plain version, too."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
40mins
Ingredients:
7
Serves:
4
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ingredients

  • 0.44 lb risotto rice (I used carnaroli)
  • 2 tablespoons sugar (or more if you like a sweeter rice pudding)
  • 1 58 cup vanilla-flavored rice milk, warmed (or soy or oat or almond)
  • 58 cup apple juice (unsweetened)
  • 12 teaspoon cinnamon
  • 18 teaspoon ground vanilla bean
  • add-ins of your choice

  • carob powder, chocolate chips, fresh fruit etc
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directions

  • In an oven-proof, greased (or non-stick) casserole dish combine rice and sugar. Pour over applejuice. Dissolve spices in warm milk and pour this over the rice, too.
  • Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
  • After the rice has baked for 25 minutes, remove from the oven, uncover and add add-ins of choice. Bake (uncovered) for another 10 minutes.
  • Enjoy!

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Reviews

  1. So easy and creamy good. I made 2 serving worth. Using coconut milk,I did add a split 1/3 of a vanilla bean. The apple juice and dried berries I added gave a nice tang. I did bake for 60 minutes. Thank you for the comforting dessert!
     
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